Sure, semi-sweet chocolate chips are great but have you ever tried making chocolate chip cookies with raw cacao paste? The sharp, deeply flavorful heirloom Cacao Paste provides for a healthier, anti-oxidant rich twist on the classic chocolate chip cookie. That's not all. I've also added our newest product, Oregon Grown Dried Blueberries and Vanilla Powder to this recipe! The blueberries level out the wonderful bitterness of the cacao while the vanilla powder is, as always, a high quality ingredients that, along with the cacao paste and blueberries, takes this chocolate chip cookie recipe to the NEXT LEVEL.
Ingredients:
2 3/4 cups all purpose flour (unbleached white or whole wheat)
1 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. sea salt
1 tsp. Vanilla Powder
3/4 cup sugar (cane, coconut)
2 large eggs (or vegan egg replacer)
2 sticks of vegan butter, softened (I used soy free Earth Balance)
1/2 cup diced Cacao Paste
1/2 cup Dried Blueberries
To create:
1) Preheat oven to 350 degrees farenheit
2) Add flour, baking powder, baking soda, sea salt, and vanilla powder to a bowl
2) In a mixer on medium high speed beat butter and sugar until fluffy, about 4 minutes
3) Beat in eggs, 1 at a time and reduce speed to low
4) Add flour mixture and beat until combined
5) Add diced cacao paste and blueberries and mix until well incorporated
6) Drop large spoonfuls (2-3 tbs.) on baking sheet and flatten about half way down with your hand. Bake cookies on middle oven rack for 12-15 minutes, let cool for 5 minutes, transfer to wire rack and sprinkle with fleur de sel. Let cool completely or have a bite of a warm and gooey cookie straight away. You won't regret it. ;)
Love,
Sada
